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Pork Loin n Whole Chickens

post #1 of 14
Thread Starter 

This is gonna be a smoketastic weekend :)

 

It's my 2nd time using this garage-saled ECB. Last weekend I did a 12 lb turkey (which disappeared in SECONDS, no time for pictures), and I quickly discovered why the mods mentioned on the previous forums were necessary:

 

I don't have propellers, I'm not a helicopter, I'm not built to hover. It was a constant battle to raise the temp, which had to be guesstimated since the temp gauge is next to useless.

 

SO

 

Holes for airflow in the charcoal pan, put the legs on the outside for better charcoal access, and a new temp gauge. $0 cost, and ready to we're ready to smoke!

 

Gearing up for the aforementioned 7.5 lb pork loin, and a couple of beer-can chickens. Any tips on times, temps, and tricks for taste?

 

Bring your Q-goggles! icon_cool.gif

post #2 of 14

wow your gonna get all that on an ECB? First your gonna need more probes. DID you check your gauge for accuracy? might brine those chickens. There a good one in the wiki called slaughter house. Probe that loin until about 145 IT & the chicken about 165 IT.

DONT FORGET THE QVIEW!!

post #3 of 14

also just noticed this was your first post. Check in with roll call & introduce yourself so we can welcome your proper!!

post #4 of 14

 

Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!   

post #5 of 14

Welcome !!!!

post #6 of 14

Turkeys on the ECB were always my favorite. I always added to many coals early on, didn't know any better at the time. The Minnion Method helped a lot with temp spikes and I switched to sand in the water pan. Type Minnion Method in the search bar for info on that. Watch that pork loin temp, not much fat on those so it may go quick on you. Wrapping in bacon seemed to help keep mine moist. Hoping you have a probe therm to check IT on the loin. I'd check the new therm for accuracy in a boiling water bath. Should be about 212 degrees. Enjoy the smoke...

post #7 of 14

....and another thing, Loin on top, chickens on the bottom.

If using sand, cover the it with a piece of foil, so you can reuse it. Make sure the sand is moist too.

post #8 of 14

icon_cool.gif

First off welcome to SMF there Dru. I'm also hoping that you are another GATOR fan. Now for your smoke. I hope that you have a couple of good (tested) thermo-meter units. You should also smoke the yard birds on the bottom cause you don't want the juices of the bird to drip on the loin. OK for the temps I would take the birds to a temp of 165°-170° in the thickest part of the breast. for the loin I would go with 145°ish. Some here tell me I'm crazy but I'm still heard and my wife would shoot me if I made her Puke from my cooking. I don't mind alittle pink in my pork. Now just a slight color of pink not alot of pink meat. Now I would also recommend that you lay a few strips of bacon over it to help keep the meat moist. Another great thing to do is stuff the loin. All you have to do is fillet the loin and pound it out  to about 3/8" or 1/2" thick and fill with feta and fresh baby spinach and roll it up the tie with butchers twine and smoke it with a good and sweet rub. It is pure heaven believe me.

post #9 of 14
Thread Starter 

Thanks for the welcome and tips, everybody!

Got my probe therms comin in the mail either today or tomorrow, I'll be sure to check they're accuracy. But why the sand? I used red wine, apples and some water with the turkey, and it turned out great. Do hickory chips work well for these meats?

 

Mballi, that loin roll-up sounds really good. I need to chop the loin into thirds to get it all to fit in the smoker, but I think I'll do one hunk the way you described. and go gators!

 

I'm gonna jump on that e-course right when I get home from work.

post #10 of 14

 welcome44.gif


Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

 

Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #11 of 14

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

 

Have a great day!!!

 

Craig

 And sign up for the awesome free E-Course!!!

http://www.smoking-meat.com/smoking-basics-ecourse.html

post #12 of 14


 

Quote:
Originally Posted by LooseChangeDru View Post

Thanks for the welcome and tips, everybody!

Got my probe therms comin in the mail either today or tomorrow, I'll be sure to check they're accuracy. But why the sand? I used red wine, apples and some water with the turkey, and it turned out great. Do hickory chips work well for these meats?

 

Mballi, that loin roll-up sounds really good. I need to chop the loin into thirds to get it all to fit in the smoker, but I think I'll do one hunk the way you described. and go gators!

 

I'm gonna jump on that e-course right when I get home from work.


Playbox sand allow for higher and more consistent heat. Water fluctuates the heat more, especially as it evaporates, which of course, sand will not do. It is especially good to use during colder times of the year. Hickory is good all around wood to use for meats. Although I tend to like Pecan/Cherry for Chicken and Cherry/Oak for Beef. It is all a matter of taste. Alot of your Fruitwoods are excellent for Chicken.

 

post #13 of 14

Welcome to SMF its nice to have ya. Have fun and Happy smoking 

 

post #14 of 14
Thread Starter 

Spending a week or two looking through this site got me a bit overzealous; the loin will have to wait, if only a few days. Fellow Smokers, I present my first beercan chickens :)

 

Walt's chickens looked SO good (http://www.smokingmeatforums.com/forum/thread/97184/first-smoked-chicken-success-details-and-q-view) that I had to try it out. Olive oiled, rubbed, drunk on the blue ribbon, and brought to 167 in about 4 hours. My smoker's temp was 220-250 fluctuating. Mopped it a time or 2 periodically.

 

I had some issues with keeping the temp where I wanted it. Walt's post and some others stated 300+ temperatures, and I struggled to get what I got. Practice, practice...500500500500500hello, ladies

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